Apple Cake with Cream Cheese Frosting

Apple Cake with Cream Cheese Frosting - this easy apple cake makes a great fall dessert. The cake is flavoured with cinnamon, nutmeg and allspice. It is moist with big chunks of apples and a thick layer of cream cheese frosting. You can serve this fresh apple cake at room temperature or chilled. I personally like to eat the cake right out of the fridge.

Apple Cake:
2 cups all-purpose flour, unbleached
1 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. sea salt
¼ tsp. ground nutmeg
¼ tsp. ground allspice
2 cups Monk Fruit Sweetener with Erythritol (Granular)
½ cup Canola or vegetable oil
2 large eggs
2 tsp. pure vanilla extract
4 cups apples, such as Granny Smith and Gala, peeled, chopped

Cream Cheese Frosting:
8 oz cream cheese, at room temperature
4 Tbsp. butter, at room temperature
1 tsp. pure vanilla extract
2 cups Monk Fruit Sweetener with Erythritol (Powdered)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Spray and flour a 9x13" pan. Set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg and allspice. Set aside.

In a large bowl, whisk together the sugar, oil, eggs and vanilla extract. Slowly stir in the flour mixture. The batter will be thick. Stir in the apples until cake batter moistens.

Pour batter into the prepared pan and bake for 45 minutes or until the cake is golden brown and set. Remove from the oven and cool completely on a wire cooling rack.

While the cake is cooling, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it is completely smooth. Add the butter and beat until combined. Add the vanilla and powdered sugar and beat until smooth, about 1 minute.

Frost the cooled the cake with cream cheese frosting. Cut into pieces and serve.

Cook's Notes: The frosted cake can be kept, refrigerated and tightly covered, for up to 3 days. I like the cake chilled or at room temperature.